Food & Cooking Recipes Dinner Recipes Cinnamon-Walnut Baklava 3.6 (68) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 5 mins Yield: 24 Reader Elif Ekin Tasdizen contributed this recipe for baklava, which layers store-bought phyllo dough into a buttery, nut-filled treat. Ingredients 1 ¼ cups (2 ½ sticks) butter, melted, plus more for pan 3 ½ cups sugar 2 tablespoons fresh lemon juice 3 cups walnuts 1 ½ teaspoons ground cinnamon 1 package (16 ounces) frozen phyllo dough (17-by-12 inches), thawed in refrigerator Directions Preheat oven to 375 degrees. Brush a 13-by-9-inch baking dish with butter; set aside. In a medium saucepan, combine 3 cups sugar, lemon juice, and 1 1/2 cups water; bring to a boil. Reduce heat; simmer until sugar dissolves and mixture is syrupy, about 10 minutes. Set syrup aside. In a food processor, pulse walnuts with cinnamon and remaining 1/2 cup sugar until finely ground. Set walnut filling aside. Place stack of thawed phyllo sheets on a work surface. Using a sharp knife, trim stack into a 13-by-9-inch rectangle; discard trimmings. Place 1 sheet of trimmed phyllo in prepared baking dish (keep remaining sheets covered with a damp cloth or paper towel). Brush gently with butter; repeat with two more sheets of phyllo, laying each on top of the other. (You now have a 3-sheet stack of buttered phyllo.) Sprinkle phyllo stack in dish with 1/3 cup walnut filling. Repeat with 7 more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack; brush generously with butter. Using a sharp knife, cut unbaked baklava into 24 squares. Bake until puffed and golden, 30 to 35 minutes. Transfer pan to a wire rack; pour syrup over baklava. Let stand at room temperature until syrup is absorbed, at least 3 hours. Cook's Notes If a phyllo sheet tears as you work, simply patch it together with melted butter, saving full sheets for top and bottom stacks. Print